Core Responsibilities
Authenticity & Innovation
Maintain the authentic flavors of traditional South Indian cuisine while introducing modern and creative twists to the dishes.
Research regional recipes, forgotten techniques, and heirloom ingredients to design a menu that stands out.
Should excel in traditional South Indian techniques like making perfect dosas, idlis, chutneys, sambars, and traditional sweets.
Balance authenticity with innovative flair for an international audience.
Innovate while staying rooted in the culinary heritage of South India.
Experience in preparing a wide range of South Indian dishes, including lesser-known regional cuisines (e.g., Mangalorean, Chettinad, Udupi, konkan).
Recipe Development:
Develop and test recipes for new dishes, beverages, and desserts
Ensure consistency and reproducibility of recipes
Optimize recipes for large-scale production while preserving taste and quality.
** Ingredient Sourcing:**
Identify and establish relationships with vendors who provide high-quality, authentic ingredients (e.g., native spices, fresh coconut, tamarind)
Experiment with local and organic alternatives for sustainable cooking practices.
** Team Leadership:**
Train and mentor kitchen staff on traditional and modern South Indian cooking techniques.
Lead the team in handling high-pressure situations during peak service hours.
** Quality Control:**
Regularly evaluate the taste, presentation, and portion size of dishes served to maintain consistency and quality.
Implement a rigorous process for food safety and hygiene across the kitchen.
** Menu Customization:**
Develop custom menus for festivals, corporate events, or seasonal specialties.
Innovate within strict dietary restrictions (e.g., vegan, gluten-free versions of classics).
** Operational Efficiency:**
Streamline kitchen operations for maximum efficiency without compromising the time-consuming methods traditional South Indian cuisine often requires.
Balance cost control and profitability without sacrificing food quality.
** Brand Reputation:**
Handle customer feedback constructively to continually improve the menu.
** Workload & Multitasking:**
Handle the simultaneous management of kitchen logistics, new menu testing, and staff supervision.
** Crisis Management:**
Quickly resolve any issues related to ingredients, kitchen equipment, or unexpected service demands.
Handle complaints tactfully and ensure diners leave satisfied.
Authenticity & Innovation
Maintain the authentic flavors of traditional South Indian cuisine while introducing modern and creative twists to the dishes.
Research regional recipes, forgotten techniques, and heirloom ingredients to design a menu that stands out.
Should excel in traditional South Indian techniques like making perfect dosas, idlis, chutneys, sambars, and traditional sweets.
Balance authenticity with innovative flair for an international audience.
Innovate while staying rooted in the culinary heritage of South India.
Experience in preparing a wide range of South Indian dishes, including lesser-known regional cuisines (e.g., Mangalorean, Chettinad, Udupi, konkan).
Recipe Development:
Develop and test recipes for new dishes, beverages, and desserts
Ensure consistency and reproducibility of recipes
Optimize recipes for large-scale production while preserving taste and quality.
** Ingredient Sourcing:**
Identify and establish relationships with vendors who provide high-quality, authentic ingredients (e.g., native spices, fresh coconut, tamarind)
Experiment with local and organic alternatives for sustainable cooking practices.
** Team Leadership:**
Train and mentor kitchen staff on traditional and modern South Indian cooking techniques.
Lead the team in handling high-pressure situations during peak service hours.
** Quality Control:**
Regularly evaluate the taste, presentation, and portion size of dishes served to maintain consistency and quality.
Implement a rigorous process for food safety and hygiene across the kitchen.
** Menu Customization:**
Develop custom menus for festivals, corporate events, or seasonal specialties.
Innovate within strict dietary restrictions (e.g., vegan, gluten-free versions of classics).
** Operational Efficiency:**
Streamline kitchen operations for maximum efficiency without compromising the time-consuming methods traditional South Indian cuisine often requires.
Balance cost control and profitability without sacrificing food quality.
** Brand Reputation:**
Handle customer feedback constructively to continually improve the menu.
** Workload & Multitasking:**
Handle the simultaneous management of kitchen logistics, new menu testing, and staff supervision.
** Crisis Management:**
Quickly resolve any issues related to ingredients, kitchen equipment, or unexpected service demands.
Handle complaints tactfully and ensure diners leave satisfied.
- Experience
- Required
- Languages
- English – Advanced
- Employment
- Full-time
- Schedule
- Tuesday to Sunday
- Salary
- £38,700 – £40,000 yearly
- Benefits
- tips extra
79 Gloucester Road, BS34 5JQ, Patchway
ChefPatchway
South indian vegetarian restaurant • 1-10 Employees
Hiring on JOB TODAY since January, 2025
The company remains a custodian of South Indian culinary heritage, blending tradition with modernity to cater to the evolving tastes of its customers.
Hareesh totigerActive 16 hours ago